Indian · Tiffin Recipe

Aloo Methi ki Subzi | Winter Special

Methi Leaves (Fenugreek Leaves) are very nutritious. It is full of iron and one should include it in their diet. There are many recipes which can be made from Methi Leaves like Aloo Methi, Methi Thepla, Methi Mater Malai, Methi Muthia etc.

Methi Leaves is a Winter Leafy Vegetable. Atleast once a week different types of recipes from methi leaves is made at my home. My favorite is aloo methi, methi muthia, methi thepla.  My today’s recipe is Aloo Methi. Aloo Methi is a North Indian Style Subzi. It is very easy and quick recipe.

Aloo (Potato) and Methi is a best combination to make. You can make aloo methi stuffed parantha or any type of fried snack item from it like samosa, tikkis. You can serve Aloo Methi ki Subzi with chapatti, rice or plain parantha.

Step – by – Step Video Aloo Methi ki Subzi

Prep Time10 Mins                Cook Time15 Mins                  Serving4

Ingredients –

  1. Chopped Methi (Fenugreek Leaves) – 3 Cups
  2. Potatoes – 5
  3. Oil – 6 Tbsp.
  4. Asafoetida – Pinch
  5. Mustard Seeds – ½ Tsp.
  6. Cumin Seeds – ½ Tsp.
  7. Fennel Seeds – ½ Tsp.
  8. Salt to Taste
  9. Red Chilli Powder – 3 Tbsp.
  10. Turmeric Powder – 1 Tsp.
  11. Coriander Powder – 1 ½ Tbsp.

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Method –

  1. Cut potatoes into small cubes.
  2. Heat oil in a wok and add asafoetida, mustard seeds, cumin seeds and fennel seeds.
  3. On crackling of seeds, add cubed potatoes and salt and mix.
  4. Cover wok with lid and cook potatoes until they are soft.
  5. Now add chopped methi, red chilli powder, turmeric powder and coriander powder and mix.
  6. Cook Subzi for 5 mins.

Enjoy Aloo Methi ki Subzi in this Cold Weather and share your feedback with me. I will see you in my next blog with new recipe. Till then bye…

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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Indian · Snacks · Street Food

Pav Bhaji | Popular Street Food of India | How to make Pav Bhaji at Home in a Easy Way

Pav Bhaji is a fast food dish from Maharashtra. Although the origin of this street food is Maharashtra but now it has become popular Street Food in all over India. It consists of thick vegetable curry served with toasted pav. It is very easy to make it at home. You can have it anytime during the day.

Step – by – Step Video of Making of Pav Bhaji

Prep Time20 Mins                Cook Time30 Mins                Serving6

Ingredients – 

  1. Potatoes (cut in small cubes) – 2 ½ Cups
  2. Roughly Chopped Cabbage – ¾ Cup
  3. Pea – ¼ Cup
  4. Tomato + Onion Paste – 2 Cups
  5. Green Chilli + Galic + Capsicum Paste – ½ Cup
  6. Butter – 4 Tbsp.
  7. Asafoetida – Pinch
  8. Mustard Seeds – 1 Tsp.
  9. Cumin Seeds – 1 Tsp.
  10. Fennel Seeds – 1 Tsp.
  11. Red Chilli Powder – 2 Tbsp.
  12. Turmeric Powder – 1 Tsp.
  13. Coriander Powder – 1 ½ Tbsp.
  14. Salt to Taste
  15. Pav Bhaji Masala – 3 Tbsp.
  16. Water – 1 Cup
  17. Ladi Pav
  18. Ghee
  19. Finely Chopped Onions
  20. Lemon Wedges

 

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Method –

  1. Pressure cook potatoes, cabbage and pea on high flame. Cook it till one whistle and switch off the flame.
  2. Now with the help of potato masher, mash boiled potatoes, cabbage and pea.
  3. Heat butter in a pan and add asafoetida, mustard seeds, cumin seeds and fennel seeds
  4. When seeds crackle, add in green chilli + garlic + capsicum paste and allow it to cook for 5 mins.
  5. Now add tomato + onion paste and cook it for another 5 mins.
  6. Now add red chilli powder, turmeric powder, coriander powder, salt and pav bhaji masala.
  7. Add water and cook spices for 5 mins. more.
  8. Now add mashed vegetables and mix it with prepared mixture and cook it for 10 mins. more (be careful after adding mashed vegetables, bhaji will splutter) and switch off the flame.
  9. Heat ghee on a flat tawa and toast pav from both sides.
  10. Top Bhaji with butter and serve it with toasted Pav, onions and lemon wedge.

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Tips – 

  1. People who don’t eat potatoes can replace it with Raw Banana.
  2. You can easily avoid onion and garlic if you don’t want to add them. Non – inclusion of onion and garlic will affect only 5-10% of the taste.
  3. Spices can be adjusted according to your taste.

Enjoy India’s Popular Street Food and share your feedback with me. See you all in next blog. Till then byeee

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

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Breakfast · Indian · South Indian · Tiffin Recipe

Onion Uttapam || Masala Uttapam

Uttapam is a famous South Indian Breakfast which is prepared from rice and skinless split black gram batter. Uttapam is little thicker as compared to Dosa and is topped with different toppings like onion, tomatoes, green chillies, sweet corn, paneer etc.  Today I am making Onion Uttapam which will be topped by onions and green chillies.

Step – by – Step Video of Onion Uttapam

Prep Time – 8-10 Hours             Cook Time 20 Mins             Serving – 6

Ingredients – 

  1. Rice – 2 Cups
  2. Urad Dal or Skinless Split Black Gram – ¾ Cup
  3. Water for grinding
  4. Sliced Onions – 1 ½ Cup
  5. Finely Chopped Green Chilli – 1 Tbsp.
  6. Chopped Coriander – ½ Cup
  7. Salt to Taste
  8. Red Chilli Powder – 1 Tbsp.
  9. Oil

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Method –

 

  1. Wash rice and urad dal with clean water for 2-3 times and soak it for 4 -5 hours.
  2. Now grind soaked rice and dal with the help of water and prepare a smooth batter.
  3. Keep batter aside for 4-5 hours for fermentation.
  4. After fermentation, stir batter properly and add salt and mix it (add little water if the batter is thick)
  5. For topping, mix onions, green chilli, coriander, salt and red chilli powder in a bowl.
  6. Heat flat tawa and pour batter with ladle and gently spread it to a thick pancake.
  7. Apply 2 tsp. of oil on all sides of uttapam and cook it from bottom side till it gets crispy.
  8. Top uttapam with onion topping.
  9. Flip uttapam and apply 2 tsp. oil more and cook toping side of it.
  10. Onion Uttapam is ready and serve it with coconut chutney or tomato ketchup or sambhar.

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Enjoy Onion Uttapam and don’t forget to follow my blogsfacebook pageinstagram and subscribe my youtube channel.

Happy Cooking!

Stay Happy!

Stay Healthy!

Love

Surbhi

Breakfast · Indian · Parantha

PANEER PARANTHA/COTTAGE CHEESE PARANTHA

Paneer Parantha is a Stuffed Indian Flatbread made of wheat flour, paneer, garlic, green chillies and some spices. It is very popular parantha in India. It can be eaten in breakfast or lunch or dinner. It is very healthy option also. It is very tasty and easy recipe. Paneer Parantha can be served with Curd, Tomato Ketchup, Green Chutney or any type of Pickle.

Prep Time – 20 Mins             Cook Time – 30 Mins             Total Time – 50 Mins            Servings – 10 Paranthas

Ingredients –

  1. Grated Paneer – 2 ½ Cups
  2. Finely Chopped Garlic – 1 ½ Tbsp.
  3. Finely Chopped Green Chillies – 1 Tbsp.
  4. Salt to Taste
  5. Black Pepper Powder – 1 Tbsp.
  6. Wheat Flour – 2 Cups
  7. Ghee (Clarified Butter) – 1 ½ Tbsp. + For Cooking Parantha
  8. Salt – 1 ½ Tsp.
  9. Water for Kneading Soft Dough

Method –

  1. Take Wheat Flour in a plate and add in salt and ghee.
  2. Knead soft dough with the help of water and keep it aside for resting.
  3. Take a grated paneer in a mixing bowl.
  4. Add in chopped garlic and chopped green chillies.
  5. Add salt and black pepper powder and mix all ingredients well.
  6. Divide dough into small balls.
  7. Take one ball at a time and dust flour on the dough ball.
  8. Roll the dough with the help of a rolling pin to a circle of 3-4 diameters.
  9. Place paneer stuffing in center of circle and cover it with the dough and roll it again to give shape of parantha.
  10. Heat flat pan and put Parantha on it and cook both sides with the help of ghee till it changes color to golden brown.
  11. Serve Parantha with Curd.

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Enjoy healthy parantha and follow my blogs, facebook page and youtube channel for more such recipes

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